Originally Posted by cameraman
I'm interested in smoking a duck too. Did you pierce the skin to encourage the fat rendering out?
I took the knife and put one slice in each breast, just thru the skin and not into the meat. The fat didn't really render. I only had about 3 TBS of fat in the drip pan. Maybe the temp was to low to render it. The meat wasn't greasy or dry, it was very good.